Directions

In a small bowl, beat the cream cheese, brown sugar and cinnamon until blended; beat in sour cream. Set aside.

In a large bowl, whisk the eggs, flour, nutmeg, salt and pepper. Add the sweet potatoes, apples and onion; toss to coat.

In a large nonstick skillet, heat 2 tablespoons oil over medium heat. Working in batches, drop sweet potato mixture by 1/3 cupfuls into oil; press slightly to flatten. Fry for 2-3 minutes on each side until golden brown, using remaining oil as needed. Drain on paper towels. Serve with cinnamon topping.Yield: 12 servings (1-1/2 cups topping).

Originally published as Sweet Potato Pancakes with Cinnamon Cream in Taste of Home
October/November 2012, p77

"These were delicious but don't be fooled this is like a sweet potato latke not a pancake. It does not resemble the texture of a pancake but more like a latke. The cream on top really added the extra bang and you could also make the cream as a spread for bagels."